The Bombardier

  • Level: Intermediate
  • Total: 2 hr
  • Active: 1 hr 40 min
  • Yield: 4 servings
Share This Recipe


Roasted Salsa:

5 tomatillos, husked

2 serrano chiles, stemmed, seeded if preferred 

1/2 small white onion 

1 large clove garlic 

1 cup packed baby spinach 

1/2 cup cilantro leaves

Juice of 1/2 lime 

1/2 teaspoon kosher salt 

Avocado Crema:

1 ripe avocado

1/2 cup nonfat Greek yogurt 

Zest and juice of 1/2 lime 

1/4 teaspoon salt 

Pinch cumin 

Crunchy Slaw:

1 cup finely shredded green or purple cabbage (about 2 ounces)

1 medium carrot, finely grated 

1/2 cup sliced scallions 

3 ounces snow peas, julienned 

Pinch kosher salt (about 1/4 teaspoon) 

3 tablespoons extra-virgin olive oil 

1 tablespoon lime juice 

1/4 teaspoon cumin 

1/2 cup cilantro leaves 

Faux Refried Beans:

1 slice bacon, diced

1/4 small white onion, diced 

4 cloves garlic, smashed 

1 1/2 cups canned black beans 

1/4 teaspoon cumin 

Pinch salt 


1 tablespoon extra-virgin olive oil

1 medium sweet potato, peeled and cut into 1/4-inch dice (about 2 cups) 

1/4 teaspoon kosher salt 

1/8 teaspoon cayenne 

1/8 teaspoon ancho chile powder 

2 ounces Mexican chorizo, crumbled 

Four 10-inch flour tortillas 

4 ounces shredded sharp cheddar


  1. For the roasted salsa: Preheat the broiler.
  2. Spread out the tomatillos, serranos, the onion half and the garlic on a baking sheet. Broil for 20 minutes, until beginning to char. Flip and broil on the reverse side until charred; remove each item as it chars, until all are done. (Keep a close eye¿you don't want the vegetables overcharred). Set aside to cool to room temperature.
  3. In a food processor or blender, combine the roasted vegetables with the spinach, cilantro and lime juice. Puree until smooth, adding 2 tablespoons water as needed. Season with salt.
  4. For the avocado crema: In a blender or food processor, combine the avocado, Greek yogurt, lime zest and juice, salt and cumin. Process until smooth. Add water as needed, 1 tablespoon at a time until the crema acquires the consistency of soft-serve ice cream.
  5. For the crunchy slaw: In a medium bowl, combine the cabbage, carrots, scallions, snow peas and salt; toss to combine. Let sit for about 10 minutes so the salt begins to wilt the cabbage.
  6. Meanwhile, in a small bowl, whisk together the olive oil, lime juice and cumin. Add the dressing to the salted vegetables; toss well. Add the cilantro and set aside.
  7. For the faux refried beans: In a heavy-bottomed pot set over medium-high heat, cook the bacon until it begins to render its fat. Add the onions and sweat until translucent. Add the garlic and cook until fragrant. Add the black beans and the cumin, and lower the heat to medium-low. Cook until the garlic begins to soften and the beans begin to break apart, about 20 minutes. Transfer to a food processor and puree until smooth. Season with salt to taste.
  8. For the burrito: Heat the olive oil in a 12-inch skillet over medium-high heat. When it starts to smoke slightly, add the sweet potatoes and cook without stirring until well browned, 6 to 7 minutes. Once browned, stir and continue to brown and crisp until cooked through, 4 minutes more. Sprinkle with the salt, cayenne and ancho, then remove from the pan and set aside.
  9. Lower the heat to medium and add the crumbled chorizo to the skillet. Cook until browned and cooked through, 3 to 5 minutes.
  10. Build the burrito: Lay a tortilla on a work surface. Fill the rectangular area just below the middle of the tortilla and about 1 1/2 inches from either side with 3 tablespoons of the refried beans, 1/3 cup of the sweet potatoes, one-quarter of the chorizo, 3 tablespoons of the salsa, 2 tablespoons of the avocado crema and about 1/3 cup of the slaw. Repeat.
  11. Roll up burrito-style: For each tortilla, fold in the sides and then fold up the bottom end, being careful to pull the sides in. Tuck the bottom flap close to the filling and roll forward to close the burrito.
  12. Heat a griddle and a cast-iron pan over medium-high heat. Add 1 ounce of the cheddar to the griddle in a strip. Lay a burrito seam-side down on top of the cheese. Weight the burrito with the hot cast-iron pan and cook until the tortilla browns and the cheese releases, 30 seconds to 1 minute. Flip the burrito over and brown on the other side. Remove from the heat. Repeat with the remaining cheese and burritos. Slice the burritos in half and serve.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.